Last night roasted chicken was on the menu – well, actually it was on the menu the evening before, but it was still partially frozen when time for dinner prep came around, so it got bumped to today.
Meal bumping happens from time to time, luckily, I have a full week’s worth of meals planned that can fill in for times like this.
The Allure of Roasted Chicken
Today, roasted chicken is ubiquitous – you can get it at the farmer’s market, in the grocery deli, all cooked up and ready to eat. We do that from time to time, but a home-roasted chicken is what we truly enjoy, as there are so many opportunities to produce different flavors, even if I neglect it — which is what happened last night.
Anyone remotely associated with cooking and the kitchen, knows Julia Child’s rules for cooking roasted chicken. In my chicken neglect mode, I followed some, ignored others. Honestly, the hardest thing to do when making roasted chicken to ensure it is out of the freezer and thoroughly thawed prior to cooking.
It was 3 pm, just after school pick up that I realized I needed to get the chicken in the oven. I had about 10 minutes before I had to head back down the hill to drive someone somewhere.
I barged into the kitchen, shoes still on, purse slung over my shoulder, and reached into the fridge for the chicken. I gave it a quick squeeze, to ensure it was no longer frozen, before plopping it quickly down on the counter.
I sped over to the shelves to get my roasting pan – dropping my purse on the floor by the door, slid off my shoes and reached for an apron all in one seamless move – Thank goodness no one was in my way.
Back in the kitchen, I glanced at the clock, then yelled a reminder to my daughter that we needed to leave in less than 10 minutes.
I had to get the chicken seasoned, browned and in the pan cooking before I left on my next driving adventure.
Despite Julia’s note to dry the meat before cooking to prevent excess moisture from steaming (you want the skin to be brown and crisp, don’t you?), I skipped that step and moved right on to the “Cover with fresh herbs and seasonings – outside and inside – along with some lemon” step.
I set the stove for broiling, then rushed outside to cut a few sprigs of rosemary, whipped open the fridge in search of some butter, and began cleaning and chopping some herbs, while a few tablespoons of butter softened I the microwave. Just as I was reaching for the butter, I heard a ‘pop.’ Darn, the butter had exploded in the microwave, adding the task of cleaning to my mad- dash, 10-minute prep. I salvaged the rest of the butter, added chopped rosemary and slathered it all over the chicken. I shoved half of a lemon into its cavity, alongside a couple extra sprigs of rosemary and into the oven the bird went to brown the skin.
I washed my hands, reminded Little Miss Teenager of the impending departure, then plunged myself into the pantry in search of a grain. Given my desire for a hands-off meal, I grabbed the brown rice and my rice cooker in one movement prior to exiting the pantry. In less than 30 seconds I had the rice rinsed and all set up and cooking, totally hands-free in my Zojirushi rice cooker.
I swiveled around and opened the oven to view the progress of the chicken’s browning skin. I adjusted the chicken slightly, just as my daughter announced, “I’m ready, Mom. I’m going to be late.”
“Yeah, yeah, I’m coming!” I did a pirouette in the kitchen, scanning the kitchen counter as I turned in search of the roasting pan’s cover. I spotted it near the bread box, where I had hastily shoved it as I furiously worked to get the chicken in the pan.
I grabbed a cup from the drying rack, filled with some water and then headed to the chicken. I switched from broiling to the proper temperature, added a little bit of water to coax the juices, and then covered it, slid the rack back in the oven, and slammed the oven door shut.
10 minutes: chicken and rice are cooking.
I had a couple of hours before I would have to think about the chicken again. Sure, Julia suggests to baste it while cooking, but in my chicken neglect, I just covered the pan and made plans to leave it alone, I had miles of to-and-from-driving to do in my near future.
A Forgiving Chicken
The wonder of it all is that roasted chicken is very forgiving – even if you neglect it.
About 90 minutes later, once the chicken was cooked, Julia reminded me that I can deglaze the pan and create a rich chicken sauce, but again, I’m neglecting dinner, so instead, I used the pan’s liquid for serving. It was especially delicious drizzled over the brown rice that accompanied the dinner.
I’m the Hero of Dinner
By the time dinner was on the table, the family knew nothing of the neglect and manhandling that occurred earlier in the kitchen. It came out perfectly moist and flavorful – as if I toiled away endlessly in the kitchen.
I was praised for a delicious meal, but kind of feel bad for the chicken – I neglected it, and it still gave us a delicious meal.
Day 2 Reglect
What adds to the beauty of the roasted chicken is also that it continues to give – leftovers are easy to incorporate into breakfast, lunch or dinner.
My next lazy meal, is chicken stock – that baby simmers all day long providing me with a wonderful aroma while I’m writing this. And, with that chicken stock all primed and ready to go, tonight will surely be another evening of neglecting the chicken. The stock is simmering on the stove, I’ll add a few veggies – celery and carrots — maybe some dumplings – highlighted with some herbs and let it all cook. Later today I’ll strain it, add leftover chicken, and dinner is ready.
